This direction is based on the important relationship between food and human health, explaining the changes of food nutrients and their functional activities during processing, exploring the interaction between food and human body; researching processing strategies to improve food nutrition and function, and developing deep processing technology and healthy food of food resources and processing by-products.

It has distinctive features in the basic research and product development of sugar metabolism and lipid metabolism, functional noodle processing technology and equipment, and evaluation of mechanical texture of noodles.